With a need for an accoutrement to a charcuterie board during service, Tin Dizdarevic, a Colicchio vet, quickly improvised and came up with this “caviar pop” grainy mustard. With simple, natural ingredients to back it up, the texture is really what makes this condiment shine in an array of dishes.

By mahir | May 3, 2011

When I make a sandwich, I like to add a little savory pizzazz to draw out the other flavors and stimulate the palette – there is no such thing as “just a sandwich” in my book. Try these healthy treats to top off your bread-surrounded creations. Read More

By mahir | April 15, 2011

The great pleasure of grilling is its ritual: the meticulous arrangement or haphazard dumping of charcoal, the anointment with lighter fluid, the tossing of a match, and the long wait for the briquettes to burn down into coals. Read More

By mahir | March 21, 2011

From spicy to sweet, mustard isn’t just for hot dogs anymore. Today, unique mustards from around the world are available in American supermarkets. Navigating the condiments aisle has never been more intriguing. Read More

Newsletter

By Suzannah Schneider

Meet the Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More